Chinese Noodles With Shrimp And Chicken
|Dried shiitake mushrooms||1 Ounce (6-8 Mushrooms)|
|Boiling water||1 Cup (16 tbs)|
|Cold water||8 Cup (128 tbs)|
|Nouilles batons||4 Ounce (Chinese Dried Noodle Sticks)|
|White onion||1⁄2 Cup (8 tbs)|
|Chopped garlic||1 Teaspoon (1.5 Cloves)|
|Freshly grated ginger||1 Teaspoon|
|Uncooked medium shrimp||3 Ounce, peeled deveined and halved|
|Skinless smoked chicken breast||3 Ounce, shredded|
|99% fat free chicken stock||1⁄2 Cup (8 tbs)|
|Soy sauce||3 Tablespoon|
In a small bowl, combine the dried mushrooms and boiling water.
Set aside to soak for about 5 minutes.
In a pot, bring the 2 quarts cold water to a boil, add the noodles, and cook for 3 minutes.
Drain the noodles in a colander and rinse under cold running water.
Remove the mushrooms from the soaking water, squeezing out any excess moisture.
Stem and slice.Combine the onion, garlic, and the 3 tablespoons cold water in a large, heavy frying pan.
Cook for about 5 minutes over low heat, stirring often, until the onion turns limp.
Add the ginger and shrimp and cook for about 2 minutes more, until the shrimp just begin to turn pink.
Stir in the chicken, add the noodles, and toss.
Stir in the chicken stock and soy sauce.
Cook for an additional 30 seconds to 1 minute, until all the ingredients are incorporated.